Bacon guacamole recipe

Last week, I read that the Oxford English Dictionary now includes one of the most popular shorthand acronyms in internet slang -- OMG (oh my god) -- and not a moment too soon. How else could I describe the swoon-worthy taste of bacon guacamole?

My husband Ted and I lugged a large, three-headed lava rock grinder (molcajete) back from Mexico years ago. We're sure it has magical powers, because it makes the very best guacamole you can imagine. Good as it is, though, our guac tastes even better with some crumbled bacon mixed in at the end. The crunch of crisp bacon contrasts with the creamy avocado and adds a bit of saltiness, too. This isn't an everyday guac, but one to make as an occasional rich treat for the bacon lovers in your life.

Bacon guacamole

From the pantry, you'll need: bacon, onion, lime, coarse sea salt.

Makes 1 cup, approximately; can be doubled.

Ingredients

1 strip bacon
2 tsp minced onion
Coarse sea salt, to taste
1 plum tomato, diced
1 lime
1 ripe avocado, peeled and diced

Directions

In a small frying pan, cook the bacon until crispy but not burned. Drain on paper towels, and set aside.

Molcajete or mortar and pestle method: Place the onion in the mortar with a pinch of salt, and grind to break down the fibers of the onion slightly. Add the tomato and juice of half a lime, and continue grinding until the tomatoes break down but there are still some chunks. Add the avocado, and grind a bit to achieve the texture you like (with a ver ripe avocado, this will go quickly, so be careful not to overwork it). Taste, and add salt and lime juice as needed. When the taste and texture are to your liking, crumble in the bacon; using a wooden spoon, stir to combine. Serve immediately.

By hand method: Combine the onion, a pinch of salt, tomato and juice of half a lime in a wooden bowl, With a wooden spoon or heavy spatula, crush the mixture against the side of the bowl to bruise the onion and tomato. Add the avocado chunks, and, using a fork, mash the avocado and the onion-tomato mixture together until it's a consistency you like. Taste, and add salt and lime juice as needed. Crumble in the bacon, and stir to combine.

Food processor method: Add the onion, a pinch of salt, and tomato to the bowl of a small food processor fitted with a metal blade. Pulse 2-3 times to chop the vegetables. Add the juice of half a lime, and the avocado, and plus 2-3 times to achieve the texture you like. Taste, and add salt and lime juice as needed. Scrape the guacamole into a bowl, crumble in the bacon, and stir to combine.

[Printer-friendly recipe.]

More bacon:
Bacon jam and cheese panini, from The Perfect Pantry
Smashed potato and leek soup with bacon and thyme, from The Perfect Pantry
Vegan chocolate avocado cake, from Joy the Baker
Bacon cups, from Not Martha

Bacon guacamole

From the pantry, you'll need: bacon, onion, lime, coarse sea salt.

Makes 1 cup, approximately; can be doubled.

Ingredients

1 strip bacon
2 tsp minced onion
Coarse sea salt, to taste
1 plum tomato, diced
1 lime
1 ripe avocado, peeled and diced

Directions

In a small frying pan, cook the bacon until crispy but not burned. Drain on paper towels, and set aside.

Molcajete or mortar and pestle method: Place the onion in the mortar with a pinch of salt, and grind to break down the fibers of the onion slightly. Add the tomato and juice of half a lime, and continue grinding until the tomatoes break down but there are still some chunks. Add the avocado, and grind a bit to achieve the texture you like (with a ver ripe avocado, this will go quickly, so be careful not to overwork it). Taste, and add salt and lime juice as needed. When the taste and texture are to your liking, crumble in the bacon; using a wooden spoon, stir to combine. Serve immediately.

By hand method: Combine the onion, a pinch of salt, tomato and juice of half a lime in a wooden bowl, With a wooden spoon or heavy spatula, crush the mixture against the side of the bowl to bruise the onion and tomato. Add the avocado chunks, and, using a fork, mash the avocado and the onion-tomato mixture together until it's a consistency you like. Taste, and add salt and lime juice as needed. Crumble in the bacon, and stir to combine.

Food processor method: Add the onion, a pinch of salt, and tomato to the bowl of a small food processor fitted with a metal blade. Pulse 2-3 times to chop the vegetables. Add the juice of half a lime, and the avocado, and plus 2-3 times to achieve the texture you like. Taste, and add salt and lime juice as needed. Scrape the guacamole into a bowl, crumble in the bacon, and stir to combine.

[Printer-friendly recipe.]

More bacon:
Bacon jam and cheese panini, from The Perfect Pantry
Smashed potato and leek soup with bacon and thyme, from The Perfect Pantry
Vegan chocolate avocado cake, from Joy the Baker
Bacon cups, from Not Martha

Comments

OMG is right!! That sounds amazing! I don't know if I would share it, lol.

Bacon mixed right in to guacamole - You are my kind of kitchen genius! Why did I never think of this? Must. Make. Tonite.

I'm not sure what I think about all the additions to the Oxford dictionary, but you're totally right, Lydia, the timing of this addition is perfect. The only thing better than quacamole would be this bacon version. OMG indeed. I will definitely make this soon! :-)

Thanks,
Shirley

That does look delicious -- anything with bacon does :) But I'm surprised to see it in your recipe.

You are not kidding-OMG! One of my all time favorite foods and I LOVE how you have made it a side dish!

Been a while since I visited and I'm glad I did! This looks just amazing!! OMG is probably the best expression to describe it!! Hope you are well!

Oh yes. How could this not be good!

And I always thought I made great guacamole...can't wait to add bacon. Genius!

Is there anything that bacon doesn't make better? Oh how I love it!
This would be sublime on a BLT. (extra "B" on mine of course!)
or a turkey sandwich with Havarti cheese.
or in a bowl with me and a bag of chips in private.
the options are endless!

Jenn, I know how you feel. But it's too good not to share!

Donna, I think I wrote this recipe in a small quantity because it would be too dangerous to have a lot of it around. Hope you try it.

Shirley, I'm definitely of two minds about the dictionary additions. I love that they're keeping up with popular culture, but fundamentally I think these abbreviations aren't OED-worthy.

Julia, I came out of the bacon closet last year. Now, whenever I buy a package of bacon (not very often), I use bacon in everything until it's all gone.

Maris, it turns out that guacamole without the chips makes a great side dish. Who knew?

Dharm, so nice of you to stop by. Hope all is well in KL.

Kalyn, an indulgence, for sure, but it's delicious.

Anne, I thought the same -- and I do make great guacamole -- but the bacon just makes it better.

Carol, love the idea of a guacamole BLT. Sublime, indeed.

I had to tweet this recipe. I don't do that often. This looks so great!

OMG - I don't think there would be any left for the special guests ...

Miranda, thanks so much -- so sweet.

TW, you'll be tempted to eat it all, with a spoon. I was.

Adding some bacon into the equation is perfect for us bacon lovers Lydia.

What a fantastic idea! My daughter and husband, bacon lovers extraordinaire, thank you from the bottoms of their stomachs :))

What do you know, we just found some touchy avocados and a bit of bacon in the fridge. What can we do with these? My wife asked. Why not bacon guac? Said I. Lo and behold you thought of it first!

Great idea. Looking forward to it.

OMG that looks awesome! Sorry, I had to say it.

I love guacamole, but I've never had it with bacon in it. I'll bet it's delicious!

Love your twist on the traditional guacamole!

Jim, hope this has become a staple in your house as it had in ours!

Curt, honestly, OMG is all can I say about this guacamole.

Maria, thanks. It's truly above and beyond.